There’s something truly nostalgic about a dish that has stood the test of time, lovingly passed from one generation to the next. These plum dumplings—soft potato dough wrapped around sweet, ripe plums and gently cooked to perfection—are a classic from the old country. Finished with golden, buttery breadcrumbs and a dusting of cinnamon, they evoke memories of cozy kitchens and family gatherings, where simple ingredients come together to create a taste of home.
Plum Dumplings
Ingredients:
- 1 kg potatoes, peeled and boiled
- 2 eggs
- 50 g butter
- ½ cup flour (approximate, adjust as needed)
- 1 cup sugar
- 1 packet vanilla sugar
- Pinch of salt
- 10-15 plums, pitted (fresh or canned)
- Breadcrumbs (preferably homemade or quality store-bought)
- Additional butter for toasting breadcrumbs
- Cinnamon (optional)
- Sour cream or cream for serving (optional)
Preparation:
Boil the peeled potatoes until tender. Drain and mash thoroughly. Add eggs, butter, sugar, vanilla sugar, a pinch of salt, and enough flour to form a dough that is firm but not sticky.
Divide the dough into portions and flatten each piece slightly. Place half a plum in the center and carefully wrap the dough around it to form a ball.
Bring a large pot of salted water to a boil. Drop the dumplings in and cook until they float to the surface plus an additional few minutes. Remove and drain.
In a pan, melt butter and toast the breadcrumbs until golden. Roll the dumplings in the toasted breadcrumbs while still warm. Allow to cool, then sprinkle with sugar before serving.
Plum Dumplings
Recipe by Tamás Jenei
Ingredients:
- ½ kg potatoes (preferably older potatoes for starch)
- 150-200 g flour (adjust as needed)
- 1 whole egg
- 100 g breadcrumbs
- 50 g butter
- 10-15 plums, pitted (fresh or canned)
- Salt, vanilla sugar, cinnamon to taste
- Sour cream for serving
Preparation:
Cook potatoes in their skins, then cool completely. Grate the potatoes and mix with the egg, a pinch of salt, and enough flour to create a pliable dough. Let the dough rest briefly.
Dry-toast the breadcrumbs in a pan until golden, then add butter once toasted.
Cut the dough into squares about ½ cm thick. Place half a plum on each square, sprinkle with vanilla sugar and cinnamon, fold the dough over the plum, and shape into balls.
Boil in salted water until they float to the surface. Remove and coat with the buttered breadcrumbs while warm.
Serve drizzled with sour cream sweetened with vanilla sugar.
